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Pernil
The day before: pound the garlic, oregano, salt and pepper to a paste in the mortar. Work in the vinegar and oil. Add the orange and lime juice if using.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Pernil take?
17 hr 50 min all in — 20 min prep, 5 hr 30 min cook, 12 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 10 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Dairy-free, Gluten-free.
What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Oven, Baking tray, Chef's knife, Mortar and pestle.
How much salt do I put in?
The recipe lists Salt at 3 tbsp.
How much vinegar?
3 tbsp (white) of Vinegar.
What can I use instead?
Whole shoulder → A 1.5 kg piece of skin-on pork belly or shoulder. Same adobo, 2 hours at 150°C, then the blast. Good for a small household.
What should I watch for?
If parts of the skin are not crisping, do not keep roasting the whole joint. Cut those pieces off and finish them under the grill.
Any tips from this recipe?
A boneless shoulder works but cooks faster and the meat is a little less juicy. Start checking at 60 minutes per kilo. Sour orange (naranja agria) is the traditional juice. Orange plus lime is the usual stand-in. Leftover pernil is the filling for the best sandwiches you will make that week.
Can I prepare this ahead?
Leftover pernil is the filling for the best sandwiches you will make that week. Put it skin side up in a roasting tray, uncovered, in the fridge overnight. The air dries the skin, which is what you want.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.